Oreganopesto with Hazelnuts and Parmesan

Summary

Ingredients

• 1 bunch oregano
• 1 sprig rosemary
• 3 tablespoon, heaped hazelnuts, chopped
• 3 tablespoon, heaped parmesan, freshly grated
• 1 pinch (s) salt
• 1 pinch (s) pepper or chili powder
• 1 clove garlic
• 70 ml sunflower oil

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Instructions

1. Wash oregano and rosemary, pat dry and finely chop. If desired, briefly toast the hazelnuts in a pan without fat. Peel the garlic and finely chop or press.
2. Put all ingredients in a blender and mix briefly. Then gradually add the sunflower oil until the desired consistency is achieved. Season to taste with salt and pepper or chilli.
3. Tip: A mortar can be used instead of a mixer, but in this case add the parmesan at the end so that it remains slightly coarse.
4. The pesto can be kept in the refrigerator for a few days and also tastes wonderful as a spread.